Asparagus Poriyal

Serves 2

South Indian stir-fried asparagus with mustard seeds, lentils, and fresh coconut.

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prepWash asparagus; trim and discard woody stem ends
1 tbsp cooking oil	Temper mustard seeds, lentils & curry leaves	Add asparagus, sauté	Season with turmeric & salt	Add water, pressure cook low flame, 1 whistle	Release steam, boil until dry, stir in coconut
1/2 tsp mustard seeds
1 tsp urad dal
1 tbsp chana dal
1–2 red chillies, slit lengthwise
Curry leaves (few)
15 asparagus spears, chopped finely
1/4 tsp turmeric powder
Salt to taste
60 ml water
30 g grated coconut

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